My first memories of Raclette, was during winter breaks spent in the Jura region, in Bois d'Amont, exactly. The old farm close to the Swiss border, was often dumped with heavy snow falls, but inside, after an entire day on the ski slopes, once in a while, on Raclette evening dinners, six kids were waiting religiously their turn as Jacques, our friends' father would scrap the cheese in our plates on top of viande des grisons and boiled potatoes.
Outside, the wind could blow and the snow fall as hard as can be, the attention was on our taste buds... enjoying every moments of the meal.
Raclette cheese has been made in the Swiss and French Alps since the middle age.
Type of milk: Cow
Available at Les Amis du fromage. Extraordinaire cheese store in Vancouver with a wonderful and knowledgeable staff!
Have a look at this video on the Fromage de Bagnes.
Dude! You’re a Renaissance man!
OK… what’s that?… “a person with many talents or areas of knowledge – according to wiki”.
Oh! Sounds cool… let me go back to work…